Goyvaerts

A stunning establishment, located in the former refectory of the Domus Dela complex. The interior is a successful blend of classic and modern. The same holds true for the cooking style of the three brothers, Yip, Jelle, and Jesse Goyvaerts, who have combined their experience from various top restaurants and now share the kitchen here. Alongside an à la carte menu, the restaurant offers surprise menus ranging from three to seven courses; on weekends, there are at least five courses. French cuisine forms the foundation here, though the brothers occasionally add a surprising twist. For instance, our first starter of marinated sea bass with radish and dill receives a touch of vadouvan; excellent, just like the accompanying glass of Rivaner from producer Gales in Luxembourg. Our second course is vegetarian, but no less successful: a raviolo with celeriac, featuring burnt celeriac powder, alongside a side of consommé with onion foam. Bold flavors, perfectly complemented by a Spanish red wine: Bobal from Valencia. We continue with sea bass once again, this time pan-fried and accompanied by cauliflower preparations and flavor accents of Thai tom yum. A Provençal rosé from Brisse completes the dish. The rosé-roasted lamb fillet with caper leaves and veal jus is less exotic but highly successful, much like the accompanying Pinotage from producer Diemersdal in South Africa. The wine paired with the delicious dessert of white chocolate mousse, strawberry, and lemon sorbet—a South African muscadel—is, in our opinion, quite sweet, but the delightful pastries served with coffee round off the evening nicely. Greater attention should be paid to the craftsmanship of the black brigade and the pace of service. The intervals between courses are too long. Improving this could elevate the guests' experience to an even higher level.

In the former refectory of the monastery, part of the Domusdela complex, brothers Jip, Yelle, and Jesse Goyvaerts have created a beautiful restaurant. Beautiful authentic stone walls and plenty of stained glass adorn the space. Two giant circular light fixtures hang from the high ceiling. There is also an immense glass wine storage room, with the bar and kitchen located behind it. Here, an international cuisine is served, rooted in French classics. The menu is modest. Three ponzu preparations—as meringue, jelly, and mousse—along with a cylinder of roasted celeriac with lemongrass make for a promising start. Accompanied by a surprising white wine: Godello 2022 from Grégory Pérez, Bierzo, Spain. A very friendly and knowledgeable young Black brigade serves dried kiwi with jalapeño, dashi and dill broth, and a beautiful decoration of colorful flower petals on a large white plate. Once again, a special and brilliantly matching wine accompanies it: Roter Veltliner Reserve, Weingut Jungmayr, Austria. This is followed by a second vegan dish: tartare of cooked root vegetable, topped with thinly sliced celeriac and marinated in roasted soy sauce and pommes soufflées, surrounded by a parsley and caper vinaigrette and a beurre blanc. Perfect in its simplicity. The main course features a beautifully prepared piece of beef cheek, perfectly cooked and served with a delicious, rich veal jus, soy crumbs, potato, and leek. The finale is a stunningly presented citrus cheesecake, complete with mango sauce and sorbet, Bastogne crumble, and a crispy caramel curl. The plate is cleared clean. Do not forget to order the pastries with your coffee, as they are well worth it. A fine establishment. On the threshold of the Top-100.

New in this guide last year. In the meantime, the three brothers and chefs Jip, Yelle, and Jesse Goyvaerts have packed up and moved. They have relocated from Stratumseind to the DOMUSDELA complex, precisely into the fully renovated Refectory, beneath the chapel of the Augustinian cloister church. A tasteful venue featuring high ceilings, stained-glass windows, and a wooden herringbone floor adorned with light wood round tables, modern white comfortable armchairs, and stylish lighting fixtures. The ambitious brothers had already gained ample experience in top restaurants before deciding to continue together. And that has certainly paid off for them. Everyone in Eindhoven and the surrounding area knows how to find Goyvaerts, and rightly so, because what is cooked here is simply magnificent. Pure and unadorned, yet sophisticated and contemporary. A cheerful atmosphere fills the dining room, which is bustling with guests of all ages. The aperitif, a generously poured glass of Philippe Glavier champagne, is house-sourced. The accompanying delicacies already hint at what lies ahead. Celery root, sliced paper-thin, marinated in soy sauce, and rolled into spirals with chervil jus and frothy beurre blanc is an instant hit. That is just how flavorful vegetarian cuisine can be. The following langoustine dish, served with pumpkin preparations and curry beurre blanc, is another standout. Next comes perfectly cooked and incredibly tender saddle of lamb with lamb jus, tomato antiboise, rösti, and artichoke cream. Served separately is a small bowl containing lamb mousseline and lamb stew. This is the real deal. The Gorgeous Old Vine Grenache from Australia, full-bodied, sultry, and spicy, proves to be an excellent pairing. We wrap up with good coffee, an eighteen-year-old Glenfiddich whisky, and raise a glass to such good fortune. The young and pleasant service staff could use a bit more training regarding knowledge of the menu offerings. But the kitchen deserves high marks across the board.

The southern stretch of the renowned Stratumseind is now home to high-caliber restaurants, with Goyvaerts leading the way. Three brothers, three chefs. Three captains on the same vessel, yet in this kitchen, it works. Their culinary foundation is unmistakably classic French, executed with a modern touch. Dishes are kept uncluttered, focusing on precise techniques, refined flavor accents, and a balanced menu structure. Radish cannelloni stuffed with North Sea sand eels, accompanied by a garden herb cream and shellfish sauce, finds its perfect pairing in a white wine from Italy’s Marche region. The beef entrecôte with roasted little gem lettuce, potatoes, parsnips, and a smoked barbecue sauce is a match made in heaven. Meanwhile, the creative dessert built around just three fundamental ingredients—peach, white chocolate, and crumble—delivers a delicious finale. In short, outstanding food in a relaxed setting. There is one area that warrants attention, however. Service supervision leaves much to be desired. A hostess offering bread for a second time is sharply corrected from the kitchen. Another server is sent out with a bottle of French wine while mistakenly describing it as an Italian vintage. In short, the cuisine here is impeccable, but there is still room for growth regarding service. Nevertheless: welcome to Lekker!